1 red bell pepper, seeded and chopped
6 cloves garlic, minced
1 fresh jalapeno chili, seeded and minced
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
2 or 3 turkey thighs ( about 3 lb )
1 can ( 15 oz. ) hominy, rinsed and drained
1 can ( 28 oz. ) crushed tomatoes
Shredded jack cheese
canned sliced black ripe olives
thinly sliced green onions
salt and pepper
In a 4 - 1/2 quart or larger slow cooker, mix onions, bell pepper, garlic, jalapeno, chili powder, oregano and cumin.
Pull off and discard skin from turkey thighs, trim off and discard fat. Rinse thighs and lay on vegetables in cooker. Pour hominy and tomatoes with juice over turkey.
Cover and cook until turkey pulls easily from the bone, 6 to 7 hours on low, 4 to 5 hours on high.
With a slotted spoon, transfer turkey to a plate. Skim and discard fat from liquid. When turkey is cool enough to handle, in about 10 minutes, remove from bone and tear into chucks. Return meat to cooker, cover and until hot, 10 to 15 minutes.
Spoon turkey chili into wide bowls. Top portions as desired with cheese, olives and green onion. Add salt and pepper to taste.
Serves: 6 to 8
Notes: crushed tomatoes can be substitute with 2 cans of Rotel tomatoes and omit minced jalapeno.
Serve with warm cornbread.
